Authentic Chicken Pad Thai Recipe

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This is the exact authentic chicken pad Thai recipe we used in my Thai restaurant! It features a homemade sauce with the perfect balance of sweet, sour, and savory flavors, so you can create the best Thai noodles at home.

Authentic chicken pad Thai served in a traditional bamboo dish, accompanied by chili flakes and a lime wedge.

Note: This recipe uses my easy pad Thai sauce, which you can make ahead and freeze for later—making it perfect for quick weeknight dinners in under 20 minutes. Goodbye takeout, hello homemade meal prep!

What is chicken pad Thai

Chicken pad Thai is a classic Thai noodle dish made with stir-fried rice noodles, chicken, and bean sprouts, all tossed in a sweet and tangy sauce. This street food staple is often served with crushed peanuts, granulated sugar, and red pepper flakes for extra flavor.

This is an authentic recipe!

My mother developed this traditional recipe specifically for our Thai restaurant, capturing the true flavors and ingredients of real Thai cooking!

Chef cooking in a kitchen at a Thai restaurant. — My mother in the kitchen of my former Thai restaurant!

Here’s what you’ll love about her recipe:

Perfect al dente noodle texture: Tender rice noodles cooked to perfection, not too soft and not too chewy.
Light and satisfying: A flavorful dish that fills you up without feeling heavy.
Proper ingredients: Uses traditional ingredients like tamarind paste and fish sauce, unlike the many Westernized versions made with just rice vinegar and soy sauce.
Balanced flavors: A perfect blend of sweet, sour, and savory from palm sugar, tamarind paste, and fish sauce.
Truly authentic: This dish captures the traditional Thai flavors—no shortcuts like ketchup or peanut butter here!

Chopsticks lifting noodles over a plate of authentic pad Thai.

I mean, just look at those golden, saucy noodles. Seriously, how good do those noodles look?!

Ingredients

Find all the ingredients you need at your local Asian grocery store or Asian market. For detailed measurements, check out the recipe card at the bottom of this post.

The sauce – Use my pad Thai sauce recipe for the perfect blend of sweet, sour, and salty.
Flat dry rice noodles – Before using dry rice noodles, soak them until they’re tender with a slight chew.
Dried shrimp – A traditional Thai ingredient, dried shrimp adds a depth of umami and seafood flavor to the noodles.
Firm tofu – Firm tofu provides a nice tender bite and a unique, subtle flavor. Perfect for vegetarians.
Chicken – Cut your chicken into thin slices for quick cooking and tenderness. Opt for chicken fillets/breast or boneless skinless chicken thighs for a juicier bite.
Sweet preserved radish – Sweet preserved radish adds a subtle tangy-sweet note and crunch to the stir-fried rice noodles.
Bean sprouts – Bean sprouts, a must in authentic pad Thai, bring a refreshing crunch and fresh flavors.
Garlic chives – Garlic chives can be substituted with leek or green onions.
Shallots
Garlic
Egg – Eggs bring a creamy texture and rich flavor that perfectly complements the noodles.
Oil – Use a neutral oil with high smoke point, like canola oil or vegetable oil.
Water

Toppings (optional)

Roasted peanuts – I think topping with crushed peanuts is a must! Roasting peanuts prior to crushing them will make things even tastier.
Thai chili flakes – I love eating spicy Thai food, and spicy pad Thai with chicken is no exception. With red chili flakes, you can easily make your noodles spicy.
White sugar – In Thailand, it’s common to see white sugar served on the side because Thai people really enjoy sweet flavors.
Fresh lime – Serve with a lime wedge on the side for adding a tangy note.

Step-by-step instructions

Step 1: Soak dry rice noodles in water until they are soft but still have a little bit of resistance. Drain afterward. Read your package instructions for exact soaking time.

Step 2: Cook your thinly sliced chicken with 1 tablespoon of oil until it’s done. Remove from pan and set aside.

Step 3: Heat the remaining oil in your wok and fry sliced shallots until golden.

Fried tofu, shallots, garlic, dried mini shrimp, and sweet preserved radish cooked in a wok.

Step 4: Add diced tofu and cook until it has a golden crust. Then, add garlic, dried mini shrimp, and preserved radish. Continue to cook for another minute or so.

Rice noodles with tofu and other pad Thai ingredients fried in a wok.

Step 5: Move everything to one side of your pan, add the pre-soaked noodles and water in the other half. Then, stir-fry the noodles with water until they’re softened. At this point, mix the whole thing together.

Pad Thai sauce stir-fried with rice noodles and tofu in a wok.

Step 6: Stir in your homemade pad Thai sauce and cook for about a minute, until the noodles are coated with sauce and everything is well mixed.

Authentic chicken pad Thai cooking in a wok.

Step 7: Add your cooked chicken and mix well with the noodles.

Preparing authentic pad Thai in a wok with an egg on the side.

Step 8: Move everything to one side of your pan, crack the egg into the other half. Lightly scramble the egg, then thoroughly stir-fry the scrambled eggs with the noodles.

Authentic chicken pad Thai cooked in a wok, ready to be served.

Step 9: Turn off the heat and stir in your fresh bean sprouts and garlic chives. Serve immediately and add garnishes like crushed peanuts, white sugar, fresh lime wedges, bean sprouts, and red pepper flakes

Kitchenware

Mortar and pestle (optional, for crushing peanuts)
Large mixing bowl (for soaking dry rice noodles)
Cutting board and sharp knife
Measuring spoons and cups
Large wok pan with spatula

Tasty ways to switch up this recipe

Thai food is all about variety. Every region in Thailand, and even each home, has its own special take on flavors and ingredients.

Noodles: Pad Thai is traditionally prepared with dry rice noodles, but for a twist, try using sen yai noodles (these are fresh rice noodles) or glass noodles.
Vegetables: Feel free to add your favorite stir-fry vegetables—even if they aren’t traditional, it makes the recipe yours. Think bell peppers, carrots, broccoli, snap peas, mushrooms, or check out my vegetarian pad Thai for more veggie inspiration!
Add spice: If you love a spicy kick like in pad mee korat, you might consider adding fresh Thai chilies, like bird’s eye chilies. However, the authentic method is to sprinkle chili flakes over the finished noodles!
Proteins: Not into chicken? That’s okay! Swap it for pork, tofu, shrimp, or your favorite seafood. Just remember to adjust the cooking time as needed. Also, don’t miss my recipe for beef pad Thai!

Close-up of authentic chicken pad Thai noodles, garnished with bean sprouts, crushed peanuts, and a lime wedge.

Leftovers? Here’s how to store them

Storing: Allow your leftover noodles to cool to room temperature before placing them in an airtight container. Store in the fridge for up to three days.
Reheating: To warm them up, stir-fry the noodles in a wok over medium heat on the stovetop, or microwave them in a covered dish until heated through.

One last tip: Make a big batch of sauce ahead of time! It freezes beautifully for up to a month and can save you tons of time on busy weeknights.

Frequently answered questions

Is pad Thai healthy?

Pad Thai can be a healthy option depending on the recipe and ingredients used. Traditionally it includes protein like chicken, vegetables like bean sprouts, and carbs from rice noodles. However, it can be high in sodium and sugar.

Is pad Thai gluten-free?

Pad Thai can be gluten-free if it’s not prepared with soy sauce or other gluten-containing ingredients. However, most recipes call for soy sauces or other gluten-containing seasonings.

How many calories are in chicken pad Thai?

A typical serving of pad Thai chicken contains approximately 500 to 700 calories, varying based on ingredients and serving size.

Authentic Thai noodle recipes to make next

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